SUMMARY
Type: Raw Pu'er Tea
Origin: Bulang Mountain, Menghai, Xishuangbanna, Yunnan, China
A semi aged Raw Pu'er made from a mix of Spring 2011, 2012 and 2014 leaves from Bulang Shan, pressed into cakes in 2014. Having been aged for a few years since its initial production has allowed this tea to begin developing a more mellow and mature flavour, especially when compared to younger, fresher Raw Pu'er teas.
TASTING NOTES
A smooth and luscious tea with a herbaceous character and cooling hints of menthol. That signature Raw Pu'er bitterness is still present but has since matured and mellowed out with age.
PREPARATION NOTES
Gong-Fu style (preferred method)
5g per 80 – 100ml of water
95 – 100 degrees Celsius
5 – 10 secs per infusion* (up to 10 infusions)
*First infusion is a quick 3 – 5 sec rinse and isn't drunk.
Teapot steep
5g per 300ml of water
95 – 100 degrees Celsius
2mins
STORAGE
Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.
